Blueberry Lemon Yogurt Bread

Name: Blueberry Lemon Yogurt Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup sugar; 1/2 cup plain yogurt; 2 large eggs; 1/4 cup vegetable oil; 2 tbsp lemon juice; 1 tbsp lemon zest; 1 cup fresh blueberries

Highlighted under: Simple Meals

I absolutely love baking, and this Blueberry Lemon Yogurt Bread has become one of my favorite treats to whip up! The tangy yogurt combined with the vibrant flavor of fresh lemons is a delightful pairing that brightens my mornings. I enjoy using seasonal blueberries, which add bursts of juicy sweetness to each bite. This recipe is not only simple but also yields a lovely, moist loaf that's perfect for breakfast, an afternoon snack, or even dessert. You won't regret giving this one a try!

Created by

Xenia Radcliffe

Last updated on 2026-01-24T13:09:35.219Z

When I first tried making this Blueberry Lemon Yogurt Bread, I was amazed at how simple the process was and how beautifully it turned out. The yogurt helps create a tender crumb, while the zest of fresh lemons infuses every slice with refreshing flavor. One tip I found helpful is to toss the blueberries in a bit of flour before adding them to the batter; this helps prevent them from sinking to the bottom during baking!

Since then, I’ve experimented with adding different spices like cinnamon or nutmeg, which elevate the flavor even more. I often enjoy this bread toasted with a pat of butter for breakfast, and it’s always a hit at gatherings. Trust me, you’ll want to make it again and again!

        Why You Will Love This Recipe
        Bright lemon flavor that elevates the sweetness of blueberries
Moist and tender texture thanks to the yogurt
Perfect for breakfast, snack, or dessert

      

Perfecting Your Bread Techniques

When mixing the dry and wet ingredients, it's crucial to avoid overmixing. Stir until the ingredients are just combined, as this helps maintain the bread's light and tender texture. If you see a few flour streaks, that's fine—those will incorporate during baking. Overmixing can lead to a dense loaf, which is not what we want for this delightful Blueberry Lemon Yogurt Bread.

For even distribution of the blueberries, consider tossing them in a little bit of flour before folding them into your batter. This not only helps to prevent them from sinking to the bottom but also enhances the overall appearance of your loaf, ensuring that each slice is packed with delicious berries. Plus, the touch of flour creates a beautiful, moist crumb.

Flavor Variations and Substitutions

If you're looking to switch things up, feel free to experiment with other fruits or flavorings. Try substituting blueberries with raspberries or chopped strawberries for a twist on the classic. Adding a pinch of cinnamon or cardamom can elevate the flavor profile, introducing warm undertones that beautifully complement the citrus notes.

For a lighter option, swap out the vegetable oil for unsweetened applesauce in equal measure. This substitution keeps the loaf moist while reducing the fat content. Additionally, using Greek yogurt instead of plain yogurt will give your bread a tangier flavor, enhancing the lemon zest's brightness without compromising texture.

Ingredients

For the Bread

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 cup plain yogurt
2 large eggs
1/4 cup vegetable oil
2 tbsp lemon juice
1 tbsp lemon zest
1 cup fresh blueberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, beat together the sugar, yogurt, eggs, oil, lemon juice, and lemon zest until well combined.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the blueberries.

Bake the Bread

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pro Tips

For extra lemony flavor, feel free to add more lemon zest to the batter. Enjoy the bread warm or toasted for a delightful treat!

Storage and Freshness

To keep your Blueberry Lemon Yogurt Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, wrap it in plastic wrap and foil and refrigerate for up to a week. You can also freeze the bread; just slice it first for easy thawing.Double-wrap it to avoid freezer burn, and it should maintain its quality for up to three months.

When ready to enjoy a frozen slice, simply remove it from the freezer and let it sit at room temperature for about 15-20 minutes. For a warm treat, pop the slice in the toaster for a minute or two, bringing back its moist texture and refreshing lemon aroma.

Serving Suggestions

This bread is incredibly versatile, making it suitable for various occasions. For a lovely breakfast, serve it warm with a smear of butter or cream cheese. To elevate it as a dessert, top it with a light lemon glaze—just mix powdered sugar with a bit of lemon juice until smooth and drizzle over the cooled bread.

Pairing your Blueberry Lemon Yogurt Bread with a side of Greek yogurt or vanilla ice cream can turn it into a delightful afternoon snack or light dessert. It also makes a thoughtful gift for friends or family, especially when you wrap it up with a ribbon for a special touch.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to fold them in gently to prevent them from breaking apart.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

→ Can I make this bread gluten-free?

Yes, replace all-purpose flour with a gluten-free flour blend to make it gluten-free.

→ Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans make a great addition to the batter.